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Rosana Duran of Guy Harvey’s Island Grill
1 1/2 oz BACARDI Superior Rum
2 tsp. Sugar
1/2 Lime (cut into 8 pieces)
12 Mint Leaves
1 Sprig of mint, for garnish
2 oz Club Soda
Gather mint and rub around the rim of a highball glass. Drop mint in glass. Squeeze lime juice from 1/2 lime and drop into glass. Add 2 tsp sugar and muddle with pestle. Top with ice. Add 1 1/2 oz. BACARDI Superior Rum and top with club soda. Stir well and garnish with a lime and sprig of mint.